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Grease a 25 cm cake tin with butter. Line the tin with baking parchment, trimming off some of the excesses. Preheat the oven to 160 degrees Celsius.
Mix the flour with 8 grams of baking powder (half a sachet), cinnamon and ground nutmeg.
Cream the butter and sugar in an electric mixer. Add the eggs, one at a time, and beat until smooth. Gradually add the flour mixture and mix until smooth.
Stir in the yoghurt and applesauce. Set aside a few pecans for garnish and roughly chop the remaining nuts.
Peel an apple, remove the core and cut the apple into cubes. Stir the apple cubes and chopped pecans into the batter.
Cut the second apple into slices for garnish, you don't have to peel it first. Spread the batter evenly in the cake tin, arrange the apple slices and whole pecans on top. Sprinkle the top with a tablespoon of sugar.
Bake the apple cake for about 45 minutes. Do not open the oven during cooking, because then the cake will collapse. Open the door carefully and check with a skewer if the cake is cooked. If the skewer comes out clean, the apple cake is done.
Let the apple cake cool for a while, then remove it from the cake tin. This apple cake is best when it is still a little warm, but this cake is still delicious a few days later. Enjoy!
What is the right temperature to bake this cake?
Bake the cake at 160 degrees Celsius in a fan oven. If you don't use a fan oven, increase the temperature to 170 degrees Celsius.
My cake collapsed, now what?
If your cake collapses during cooling, this can mean one of several things. You may have opened the oven door, causing a large temperature difference which results in the cake collapsing. So carefully pull the oven door slightly ajar when checking whether the cake is cooked.
It is also possible that the cake is not fully cooked, which means that it will collapse during cooling.